Sauteed Scallops with Orange, Fennel and Ginger
Scallops are best partnered by a wine with a profile of flavors that enhances their inherently succulent, sweet nature. Here, the added nuances of orange, fennel and ginger contribute a playful platform of tastes that marries with full-flavored, full-bodied white wines. Serve with simple roasted potatoes or saffron rice. Dependable: Sauvignon Blanc, especially from New Zealand. Daring: fresh, lightly oak-aged Chardonnay.